October 21, 2014 | Makes 1 Pie
For the Crust:
- 2 Cups of Pecans (300g)
- 1 Cup of Ground Almonds (120g)
- 1 Egg
- 2 Tablespoons of Coconut Oil, Softened
- 1 Pinch of Coarse Salt
For the Filling:
- 1 Can of Pumpkin Purée (425g)
- 3 Eggs
- 1/2 Cup of Maple Syrup (125ml)
- 1/2 Cup of Coconut Milk (125ml)
- 2 Teaspoons of Cinnamon
- 1/4 Teaspoon of Ground Cloves
- 1/2 Teaspoon of Ground Ginger
- Pinch of Coarse Salt
Pumpkin pie can be a real love it or hate it dessert. I absolutely love it, it’s creamy and full of gorgeous spices and oozes that wintry, festive flavour that I love so much. Whether your a pumpkin pie addict or you’ve never tried it, you’ll fall in love with this recipe.
First make the crust. Add the pecans to your food processor and blitz until you have a coarse pecan flour.
Add in the egg, coconut oil, pinch of salt and ground almonds and blitz until you have a sticky-ish dough that starts to clump together.
Press the dough into your pie dish evenly. I used a silicone pie mould because I wanted to take the entire pie out of the dish for serving but you can use a pretty glass or ceramic dish if you want to serve straight from it.
Add the pumpkin purée and eggs to the food processor and blend just to combine.
Add in the coconut milk, maple syrup, spices and salt and blitz until you have a gorgeous creamy mixture.
Pour it into the pie crust and bake at 180’C for 40 minutes.
Take it out and let it cool completely so that it sets. Then serve and enjoy!